Oyster and Cornbread Dressing

Oyster and Cornbread Dressing

56
DUNCANS FAVORITES 1

"Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth."
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Ingredients

1 h 30 m servings 215 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 825 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
  3. Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
  4. Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
  5. Bake uncovered in the preheated oven 45 minutes.

Reviews

56
  1. 73 Ratings

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Most helpful positive review

I made this for my husband for Thanksgiving dinner and he loved it. We have been together 18 years and he said that it is the best cornbread dressing that he has ever eaten!

Most helpful critical review

Just did not turn out well.

I made this for my husband for Thanksgiving dinner and he loved it. We have been together 18 years and he said that it is the best cornbread dressing that he has ever eaten!

I forgot to mention the chopped oysters and my husband ate thirds. The second time, I fried a bit of bacon, crumbled it into the cornbread, then sauteed instead of pure celery and onion, a mix ...

This is the best stuffing my family and I have had for Thanksgiving! I was a little hesitant to prepare it because of some reviews calling it too fishy but I am glad I went for it - it is perfe...

I used fresh oysters (16oz) and kept everything else mostly the same. I didn't have any sage. I used 2 Jiffy cornbread mixes and that was a little too sweet for me. Next time I will use a non...

I've nevered liked oysters and I tried an oyster stuffing at someone's house once and liked it. And then I found this recipe and tried it and loved it. I would actually just use one can of oyste...

I have tried several cornbread recipes, but this one gave the BEST results! It was nice and flavorful, light and not so dense and heavy. I also added crumbled breakfast sausage and turkey gibl...

My family loves oysters and thought this would be a nice change from traditional stuffing, and it disappeared when served! I chose to add just a little more chicken broth rather than the oyster...

Sub'd 1 jar fresh oysters, seared and chopped. Extra celery (6 stalks) and more like 1 and 1/2 finely chopped onions (sauteed slowly in butter til tender). Used fresh sage, finely chopped. Ta...

Just did not turn out well.